Cuisine of Many Colors

Cast-Iron Saltimbocca Chicken

recipe by patterson watkins
photo by shana smith

Cast-Iron Saltimbocca Chicken

recipe by patterson watkins
photo by shana smith

This is a rustic interpretation of the classic Italian veal cutlet version. Whole chicken breasts are stuffed with mozzarella and prosciutto, seasoned with sage, and cooked on a bed of leafy greens studded with shallots.

Ingredients
  • 4 chicken breasts, bone in and skin on
  • ½ lb. fresh mozzarella cheese, sliced
  • ¼ lb. thinly sliced prosciutto
  • 1 c. flour
  • 2 tbsp. fresh sage, minced
  • 1 tsp. salt
  • ½ tsp. black pepper
  • ¼ c. vegetable oil
  • 1 c. white wine
  • 1 bunch kale or hearty leafy greens
  • 3 shallots, peeled and quartered
  • ¼ c. butter, cut into cubes


Print Recipe
  1. Preheat oven to 400°F.
  2. Slice a deep pocket into the thickest part of the chicken breasts. Evenly stuff the chicken breasts with mozzarella and prosciutto.
  3. Seal the pocket by threading with a wooden skewer or toothpick.
  4. In a large bowl, season the flour with fresh sage, salt, and pepper. Toss the stuffed chicken breasts in the seasoned flour until coated.
  5. Heat the oil in a large cast-iron skillet over medium-high heat until smoking slightly. Carefully add the chicken, skin side down, to the pan. Sear for 4–5 minutes or until golden brown.
  6. Remove the chicken from the pan, and deglaze the pan with the wine. Spread the leafy greens along the bottom of the pan, and top with the shallots, butter, and seared chicken breasts.
  7. Place the pan into the oven, and bake for 20 minutes or until the chicken is cooked thoroughly.
  8. Let rest for 5 minutes before serving.

  9. Serves 4

Tip: All hearty leafy greens—kale, chard, mustard greens, or collards—are welcome.

Compliments Of

Paul Kaminski

REALTOR®

Cell:
(732) 241-6914
E-mail:
paul@​paul​.realtor
www.JerseyShore.RealEstate

Posted in May 2019 on Apr 08, 2019

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If your property is listed with a real estate broker, please disregard. It is not our intention to solicit the offerings of other real estate brokers. We are happy to work with them and cooperate fully. ©2016 Coldwell Banker Residential Real Estate LLC. All Rights Reserved. Coldwell Banker Residential Brokerage fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Operated by a subsidiary of NRT LLC. Coldwell Banker and the Coldwell Banker logo are registered service marks owned by Coldwell Banker Real Estate LLC.

Compliments Of

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Cuisine of Many Colors

Asparagus, Pea, and Radish Salad

recipe by patterson watkins
photo by shana smith

Asparagus, Pea, and Radish Salad

recipe by patterson watkins
photo by shana smith

This is a perfectly delightful spring salad, featuring fresh veggies and a peppery vinaigrette kissed with honey.

Ingredients
  • ¼ c. apple cider vinegar
  • 3 tbsp. olive oil
  • 2 tbsp. honey
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • ½ c. fresh mint, chopped
  • 2 bunches asparagus, trimmed, blanched, and cooled
  • 2 c. fresh English peas, blanched and cooled
  • 2 c. snap peas, blanched and cooled
  • 1 c. sliced assorted radishes, quartered, blanched, and cooled
  • Pea shoots, for garnish
Print Recipe
  1. To make the dressing, whisk together the vinegar, olive oil, honey, salt, and pepper in a large bowl until blended. Fold in the mint.
  2. Toss in the asparagus, peas, and radishes until coated. Arrange on a platter, and garnish with pea shoots.

  3. Serves 6

Tips: Fresh peas are best, but frozen (good-quality) peas will work as well. Incorporate as many colors as possible. If you prefer white or purple asparagus, combine it with the traditional green.

Posted in May 2019 on Apr 01, 2019

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Cuisine of Many Colors

written by alexa bricker

Pink tulips, yellow daffodils, white daisies—the colors of spring are alive and well in our gardens, but they can be just as lively on our kitchen tables. These recipes for a light, veggie-filled salad and cast-iron-roasted chicken aren’t only full of flavor, they’re colorful as can be.

This oven-baked chicken gets extra crispy thanks to the cast-iron skillet—but it remains tender and flavorful on the inside, thanks to mozzarella, prosciutto, and seasonings.

A vibrant shade of green is flecked with bright fuchsia radishes in this salad—vegetables have never been so fun to eat!

Share these colorful spring dishes on social media.

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Cast-Iron Saltimbocca Chicken

Posted in May 2019 on Apr 01, 2019

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